"Light, easy and delicious. A neighbor brought this recipe to me when I moved into my house 35 years ago and it has been a favorite ever since." — LILOLEARKIE
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1 (8 ounce) package
cream cheese, softened
1 (1.3 ounce) envelope
dry whipped topping mix
2 (9 inch)
pie shells, baked
1 (21 ounce) can
blueberry pie filling
1 (12 ounce) container
frozen whipped topping, thawed
This is a wonderful, very easy recipe! Make it easier by using a ready made crust. And don't bother with the boxed whipped topping, the ready made works just fine. This is a great summer dessert, and it's light enough to have after any meal. Good for any pot luck/church dinner. It didn't last long enough for me to take a picture! This pie is definitely going in the family recipe book!
We've served this pie in my family for years. It's WONDERFUL and people who think they don't like blueberries always end up loving this pie. Only thing, is I omit the dry whipped topping, beat the 12 oz thawed whipped topping into the cream cheese/sugar mixture and let the blueberry pie filling be the TOP of my pie...makes a beautiful presentation like that. YUM! It's sure to please.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Blueberry Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 217
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